1. Season the brisket generously on all sides with salt and pepper. In a large, heavy fry pan over medium-high heat, warm the olive oil. When it is hot, add the brisket, and sear, turning once, until deep golden brown on both sides, about 5 minutes on each side. Transfer the brisket to a plate.

2. Pour off most of the fat from the pan and return to medium-high heat. Add the onion and carrot and sauté until softened and lightly colored, about 5 minutes. Add the garlic and oregano and cook for about 1 minute more. Pour in the wine and stir to dislodge any browned bits from the pan bottom. Stir in 1 tsp. salt, several grinds of pepper and the stock. Transfer the contents of the pan to a slow cooker and place the brisket and any accumulated juices on top. Cover and cook on low for 9 hours, turning the brisket over halfway through if possible. The brisket should be very tender.

3. No more than 4 hours before the brisket is finished cooking, make the chimichurri: In a food processor, combine the parsley, garlic and oregano; process until finely chopped. Transfer to a bowl and stir in the olive oil, salt, pepper and red pepper flakes. Cover and refrigerate while the brisket finishes cooking.

4. Transfer the brisket to a cutting board and let rest for a few minutes. Meanwhile, using a large spoon, skim the fat from the braising liquid. Cut the brisket crosswise against the grain into thick slices.

5. Arrange the brisket slices on a warm platter or individual plates and spoon some of the braising liquid around the sides. Stir the vinegar into the chimichurri, then drizzle the brisket with the chimichurri and sprinkle with the cherry tomatoes. Serve immediately. Serves 6.

Find more fresh and satisfying recipes for your slow cooker in ourThe New Slow Cooker, by Brigit Binns.